Real Vietnamese barbecue...

Van Loi II in Greensboro is one of the bat restaurants we've found. Pho, Bun, and a wide variety of barbecue meats.
















From top to bottom:
Barbecue meat case and take out counter.
Bun with ground pork barbecue and fried spring rolls
Bun with Lemongrass Beef
The last lovely spring roll. (I almost did not catch a shot of this one...)

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Now This Tastes Like Summer!

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Pepper roaster

My husband has been wanting a pepper roaster for years... The kind that you put on the grill and stuff jalapeños to make your own roasted poppers... I was Charleston the week before Fathers Day and I love to shop in the Maverick Kitchens store... Double win!

Here are some banana peppers and jalapeños that I stuffed with left over spicy sausage, left over sticky rice and a half container of pimento cheese supplemented with some shredded cheese from a bag.







Unfortunately... These were a solid meh. They look beautiful but they tasted blah. Stuffing suggestions anyone?




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Thai Cucumber Relish

Here's a delicious side to go with last weeks Lettuce Wraps!
I found it in Saveur's May 2011 magazine. (and by the way when did this mag get so awesome?)


Ajad: Thai Cucumber Relish
1/4 C Raw Sugar
1/4 C White Vinegar
1/4 t. Salt
2 T Cilantro
1/4 Fresh Chile Pepper
4 Thinly sliced Shallots
1 Cucumber sliced and quartered

Mix sugar, vinegar and salt into 1 C boiling water. When sugar has melted, chill in fridge.

Combine remaining and allow to pickle in the fridge.


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Lettuce Wraps with Hmong Sausage

It started with our first weekly box of produce... I was inspired by food again!

Beautiful Lettuce

Not even Mafioso Cat could resist it...

I crumbled and cooked a package of Hmong Sausage with minced onion, fresh mint, Thai Basil, Lemongrass and a can of minced Water Chestnuts for crunch.

The yummy spicy kind

It was difficult not to eat it out of the pan...

John made the sticky rice in his huot (from best buddy Mike).

Huot

Some of the other ingredients

Hmong Sausage Lettuce Wraps

1 package Hmong Sausage

1/2 minced Red Onion

1 can minced Water Chestnuts

Mint - a handful chopped

1 Cayenne Pepper minced
2 T. Thai Basil

1 T. minced Lemongrass

2 Cups prepared Sticky Rice (sweet rice steamed)

Wrap in individual leaves from 1 head Bibb Lettuce.

The Anniversary Cake

White Chocolate Raspberry Ice Cream Cake

Happy Anniversary to Kerry and Brian and Us!

This is a modified Cooking Light recipe! Most of you will know the modification is due to the Whitey's ice cream that is definitely NOT low fat. The cake is however, and it is the perfect texture for ice cream cake.

One note: when you get the low fat egg product; make sure that your Egg Beaters or similar brand does not have garlic and spice in it! Probably not what you would be expecting...

• Cooking spray
• 3/4  cup  unsweetened cocoa
• 3/4  cup  boiling water
• 6  tablespoons  butter, melted
• 1  cup  packed dark brown sugar
• 1/2  cup  granulated sugar
• 3/4  cup  egg substitute
• 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 2  teaspoons  vanilla extract
• 3  cups Whitey's White Chocolate Raspberry Ice Cream  
• 3  cups  frozen whipped topping, thawed

Preheat oven to 350°.
Spray 2 (8-inch) round cake pans. Line with wax paper.
Combine cocoa, water, and butter, whisk to blend. Cool.
Combine sugars well. Add egg substitute; beat 2 minutes or until light and creamy.
Add cocoa mixture, and beat 1 minute more.
Combine flour, baking powder, baking soda, and salt. Gradually add dry mixture to bowl; beat for 1 minute until combined. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
Spread ice cream in an 8-inch round cake pan lined with plastic wrap. (even hard frozen ice cream can be mashed into a pan using the heel of your end over the plastic wrap) Cover and freeze 4 hours or until firm.
To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.
Frost with whipped. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.